Cabbage Spinach Soup Preparation:

Our cabbage spinach soup recipe will make enough for at least 12 adult servings as a main meal with a large tossed salad. We love to make large pots of soup so that it will last for a few days. We store the leftovers in the covered pot or in other covered containers in our refrigerator. It’s also great as a low calorie snack. If you wish to make a smaller amount, cut the recipe in half.

We begin by placing the large soup pot on the stovetop with about two quarts of cold water, and heating it to boiling.

If you are using a block of frozen chopped spinach, add it to the pot of water that is being heated on the stovetop, along with the bay leaves, crushed tomatoes, and tomato paste.

While the water is heating, wash and clean the fresh vegetables and peel the carrots and onions.

The fresh vegetables can be diced by hand, or shredded in a food processor, to the size desired, and added to the soup pot along with the remaining seasonings after the spinach has thawed.

The frozen corn and peas can be thawed in a microwave oven before adding to the soup to reduce cooking time.

Mix well (if the water level is below the top of the veggies, add a little more to just bring the liquid level up to the top of the veggies), and when the soup begins to boil, reduce the heat to simmer, cover, and cook until the veggies are tender.

The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live